Oh man. It is here. The end of summer, signaling the end of our beloved garden.
It was a fun summer, being novice gardeners and all.
We already have big plans for what we’re going to try differently next year.
There are a few more recipes I’ve made in the last few weeks, out of the fresh, organic ingredients grown right in our backyard.
This recipe was quite possibly our favorite from our garden so far.
Homemade Pesto with whole wheat penne, grilled chicken and tomatoes.
For the Pesto:
(adapted from this recipe, with less oil)
2 cups fresh basil
1/4 cup pine nuts
3 cloves garlic
1/2 cup olive oil
1/2 parmesan cheese (I just used what we had on hand but a better quality shredded cheese is what I would recommend).
salt and pepper
1 package whole wheat penne
about 3 fresh chicken breasts
1/2 cup olive oil, s&p
a handful of ripe tomatoes
1. Pick 2 great big fistfuls of basil. Rinse well. (or purchase at grocery store)
Here’s my little herb garden. I replanted basil several times over the summer.
The basil is the big gorgeous plant on the left.
2. Place basil, pine nuts and garlic in food processor. Blend.
3. Slowly pour olive oil into recipe. Add salt and pepper to taste.
4. Stop there if you’re planning to freeze this. You will add cheese after its been thawed.
If you will be eating this right away, go ahead and stir in cheese.
5. Meanwhile, I boiled and drained the pasta.
6. For the chicken, I dipped it in olive oil, then threw it onto our stovetop grill, and seasoned with salt and pepper. Once it was cooked, I cut it into strips, then threw it back on the brown up all the edges.
7. I also sliced up some of our homegrown tomatoes and grilled them. I didn’t season them at all, and they were so flavorful.
8. Assemble by mixing pesto into pasta, topping with chicken, and garnishing with grilled tomatoes and pine nuts.